Pairing with Pears
It’s pear season, and though pears probably never will rival apples in popularity, they do make for a good snack. Also, like apples, pears are good in all kinds of dishes, from salads to entrees to desserts.
Here are a few suggestion from USA Pears trade association:
• Add pear slices to sandwiches, quesadillas, and paninis for a sweet burst of flavor.
• Dice pears and mix into homemade salsa, stir-fry, or wild rice.
• Puree ripe pears and cooked pumpkin or other winter squash, such as acorn or butternut, and serve as a savory accompaniment to pork or chicken.
• Top sliced celery with nut butter and pear pieces for a kid-friendly snack.
• Slide pear chunks and chicken onto skewers and grill, or skewer pears with other cubed fruit to end meals with a sweet treat.
Here’s a lunch ideas that pairs pears with grilled chicken in a sandwich with crisp greens and tangy goat cheese.
If pomegranate syrup isn’t available, honey or maple syrup can be substituted. And any fruit juice can sub for the pomegranate juice.
Casablanca Pear and Chicken Sandwich
1/4 cup olive oil
1/4 cup purchased pomegranate syrup, honey or maple syrup
2 tablespoons pomegranate or other fruit juice
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium Bartlett pears, cored and halved
2 boneless, skinless chicken breasts (12 ounces)
4 7-inch whole wheat round pocket breads
4 ounces soft goat cheese
2 cups mixed greens
Pomegranate seeds for garnish, optional
1. Combine olive oil, pomegranate syrup, salt and pepper. Reserve ¼ cup for drizzling on sandwiches. Preheat grill to medium heat. Brush cut side of pears with pomegranate vinaigrette. Grill cut side down until lightly grill-marked, about 5 minutes. Cool. Slice thin.
2. Place chicken in a dish with remaining vinaigrette. Turn to coat. Remove from vinaigrette and grill on medium heat, 6–7 minutes until lightly grill-marked. Turn. Brush with remaining vinaigrette in dish. Cook 6 minutes or until internal temperature is 170 degrees. Cool. Slice thin.
3. Cut pocket breads in half. Fill halves with sliced chicken, pears, goat cheese and greens. Drizzle with reserved vinaigrette and garnish with pomegranate seeds.
Makes 4 servings.
Recipe adapted from USA Pears. Photo courtesy of USA Pears.
